Tex Mex Breakfast Chimichanga

Lynn Socko


This is one of those recipes where measurements just aren't needed. I used leftover's, fresh veggies, fried taters and of course cheese. The only thing I would suggest, if using meat, make sure it's one you like with eggs. Enjoy!


★★★★★ 3 votes

30 Min
5 Min


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**leftover sirloin steak
**red potatoes
**diced onion
**diced tomatoes
**chopped jalapeno
**chopped cilantro
**grated cheese
**10-12" flour tortillas
**canola oil
**salt and pepper to taste

How to Make Tex Mex Breakfast Chimichanga


  • 1I started the process by dicing some red potatoes (4) and onion (1/2) and fried in the same skillet I had cooked steak in the night before.
  • 2While that was cooking I diced 2 tomatoes, and 2 jalapeno's and put in a non stick skillet and started cooking them with a little bacon grease I had.
  • 3Then I cut the leftover steak up into large bite size pcs. and chopped some cilantro.
  • 4Then I popped the steak in my food processor and gave it a whirl to chop it nicely.
  • 5Then I added it to the tomatoes and jalapeno's to warm it up.
  • 6Once warmed and browned a little, I added the potatoes and onions.
  • 7I a bowl I broke about a dozen eggs and added the cilantro and whisked really well.
  • 8Then I added the eggs to the meat and veggie mix.
  • 9I cooked them stirring constantly till eggs were firm.
  • 10Then I added some grated cheese I had leftover and added it to the pan.
  • 11I turned off the heat and stirred until the cheese had melted.
  • 12I heated my tortillas in the micro for about 2 min. to make them soft and easy to fold without tearing.
  • 13I placed a few tbs. of egg mix in the middle, folded the sides over, then rolled it up.
  • 14I heated about 2" oil in my skillet and browned them on all four sides.
  • 15You can serve them with any condiment you enjoy with eggs, here are a few suggestions:
    Sweet Heat Breakfast Salsa
    Mexican Red Table Salsa, Salsa Roja de Mesa
    Basic Roasted Tomatillos Salsa

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